Directions

Bring a large pot of water to a boil.

In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add squash and saute for 4-5 minutes until lightly browned. Add the radicchio, season with salt and pepper and cook until wilted and soft.

Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add Parmigiano-Reggiano cheese. Stir to combine and serve.

All done! Now take a photo, rate it, and share your accomplishments!

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Reviews 3

4 Ratings

OMEGA2115

3/26/2014

I thought this recipe was quick & easy to make. Though I found the butternut squash needed more like 15-20 minute to saute and become lightly browned. I think there is opportunity to add more ingredients to make this less bland and add a bit more flavor. As a vegan I left off the cheese, and thought the recipe still worked. It was good cold too, as leftovers the next day.

TAWNEY112

12/14/2014

Good, but I would never dice raw squash - it's just too hard. I microwaved it for about 8 minutes, then diced. This had really interesting flavor and we really enjoyed it. We did add a pork chop to it for some protein.